Comments on: Pear Bread

By: jennifer

jennifer — Fri, 30 Sep 2011 23:05:27 +0000

Estella, it’s not a really thick batter. It’s about the consistency of a normal cake batter.

By: Estella

Estella — Wed, 28 Sep 2011 23:51:50 +0000

Thanks Jennifer! And thank you for responding so quickly. Could you give me an idea of how think the batter should be? I tried again last night and was careful not to overmix but got the same result. I’m thinking that the “stickiness” I’m seeing in the pan is the release of the pear juices so I might try adding more flour? I even tried baking a little of the batter in muffin cups but those didn’t firm up either.

By: jennifer

jennifer — Tue, 27 Sep 2011 18:08:11 +0000

Estella, my first guess is that your batter was over-mixed. You might also check the accuracy of your oven’s temperature. I have a thermometer that can go inside the oven that gives me an idea of how accurate my oven’s temperatures are. The pears don’t really grate like cheese. They’re going to be pretty mushy. Good luck and enjoy!

By: Estella

Estella — Tue, 27 Sep 2011 05:09:25 +0000

I just had to try this recipe immediately when I saw it on your site. Could you please let me know how thick the batter should be? For some reason when I made it the bread never firmed up, in fact I baked it for almost two hours and it just became more and more soupy and “sticky” except for the edges. I’m wondering if I needed to include more flour or if I grated the pears too much (they became more like pear mush than strips of pear like you’d get strips of cheese on a cheese grate). Any thoughts on how I could make it next time? The batter and edge crust tasted AMAZING so I’m really looking forward to trying the bread.

By: llla

llla — Sun, 01 Aug 2010 06:28:34 +0000

I would like to exchange links with your site http://www.bakeorbreak.com
Is this possible?

By: Kerry

Kerry — Wed, 12 May 2010 20:32:10 +0000

I hate this recipe. It was so delicious I couldn’t stop eating it! Seriously delicious! I didn’t peel the pears, just gratd them and scooped out the pulp…left a lot of the juices in the recipe. I also used vegan margarine and 1/4 canola (boost the omega 3′s). SO GOOD! And the whole house smelled amazing! Thank you!

By: Scott

Scott — Sat, 19 Dec 2009 17:58:53 +0000

Try substituting the cinnamon and vanilla with 1 and 1/2 teaspoons of ground fennel. Turned out great!

By: jennifer

jennifer — Sun, 29 Nov 2009 15:11:01 +0000

Darcy, I think using whole wheat flour would be fine. Making muffins should only change your baking time. I don’t know that there is any advantage of oil vs. butter. As many muffins as this would make, there wouldn’t be that much butter in each one.

By: Darcy

Darcy — Sun, 29 Nov 2009 05:11:28 +0000

Would it ruin this recipe to use half whole wheat flour and to put them in a muffin tin instead? I’m always looking for breakfast muffins and I would love to turn this into a little healthier muffin recipe for my kids for breakfast. If I substitute oil for the butter does that make it healthier? Any ideas to make it a little healthier but still so tasty? Any help would be great!

By: Darcy

Darcy — Sun, 29 Nov 2009 05:08:08 +0000

Would it ruin this recipe to use half whole wheat flour?